Buffalo Chicken Bacon Mozzarella Bombs

1. Mix the Filling

• In a large bowl, combine shredded chicken, buffalo sauce, 1 cup mozzarella, cream cheese, half the bacon, garlic powder, salt, and pepper.

• Mix until cohesive and slightly sticky. Taste and adjust seasoning.

2. Form & Stuff

• Scoop ~2 tbsp of mixture and roll into a ball.

• Press a small mozzarella cube into the center and seal completely.

• Place on a parchment-lined baking sheet.

Pro Tip: If too sticky, dampen your hands slightly.

3. Chill

• Freeze for 15 minutes or refrigerate 30 minutes. This keeps bombs intact during breading and frying.

4. Bread the Bombs

• Set up three bowls: flour, beaten eggs, breadcrumbs.

• Roll each chilled bomb in flour → egg → breadcrumbs, pressing gently to adhere.

• Place back on baking sheet.

Pro Tip: One hand for dry, one for wet to avoid “club hand.”

5. Fry to Golden Perfection

• Heat 1–2 inches of oil in a deep skillet or pot to 350°F (175°C).

• Fry 3–4 bombs at a time, turning occasionally, 3–4 minutes until golden.

• Transfer to paper towels to drain and sprinkle with remaining bacon. Serve immediately.

Alternative: Bake at 400°F (200°C) for 20–25 min, flipping halfway, lightly spraying with oil.

6. Serve Like a Pro

• Arrange on a platter or wooden board.

• Add celery sticks, carrot batons, and dipping sauces: ranch, blue cheese, extra buffalo, or honey.

• Garnish with parsley or chives.